Monthly Archives: February 2014

Post navigation

A family favourite if ever there was one! And makes great “ready meals” for pulling out of the freezer for when time is precious – and let’s face it, time is something we all need more of! Whether you’re looking for a nourishing mid-week meal for the family or making up batches of meals to freeze, this is a “must” try delicious dish you’ll cook time and time again.

There are variations of chilli amass and this version is my own concocted favourite, an experiment with a little extra here and there. Using succulent cubed beef and a few extra spices, this is a filling, hearty version of a firm favourite and very easy to make.

Andrew: So great for singles, couples and families to freeze for quick, instant and good food, What a great dish! So, how do we start?

We all need a decent breakfast, but if you are in a busy profession, such as teaching, you don’t always have the time to prepare one. So please take advantage of those weekends and holidays to recharge those batteries.

Dawn: Breakfasts need not be complicated, and these simple egg based ideas, like others we have featured this week can really set you up for the day ahead in terms of zapping hunger, maintaining a good metabolism and performing well.

Andrew: Eggs are high in nutritional value, and are an affordable way to feed a family or an individual. Scale up the ingredients to feed the numbers you have to fill up!

Ingredients

Serves 1

1 muffin

1-2 eggs (depending on hunger)

Salt and pepper to season

Oil or butter for frying

Method

Split and toast your muffin to the colour you prefer. Butter and set aside.

Like this:

A dish traditionally found in the regions of the old Ottoman Empire, this version leans towards a Greek-style moussaka. There are a number of variations that include potatoes, some use courgettes. This makes a tasty midweek meal or an alternative to a Sunday roast.

Dawn: I first ate this dish sitting on a old taverna’s beach, looking out at the Sea of Crete with the sun kissing warmed, suntanned shoulders, the ocean lapping it’s rhythmic lullaby having spent a morning of blissful beach-combing, sunbathing, reading and swimming, then popping to this rustic-looking taverna for food. So friendly were its owners that an invite to a Greek family wedding ensued!

Andrew: Oh, I love things like that!

Method

Put the slices of aubergine in a colander and as you do, shake salt in-between each layer and when complete, set aside.

In a large non-stick frying pan, put the onions and garlic. Add some water and cook for about 10 minutes or until the onions are beginning to soften and become transparent.

Add the minced lamb and cook until browned for approximately 10 minutes. Season to personal preference with salt and pepper.

Dawn: 400g or 450g of minced lamb will do this recipe just as well, it’s worth pointing out here.

Next, add the tomatoes and simmer on a low heat for 20 minutes.

While the lamb mixture is slowly simmering, rinse the sliced aubergines in cold water and pat dry. In another non-stick frying pan, place the aubergine slices and cook on both sides for 4-5 minutes until they are turning a little brown, with their ‘veins’ appearing.

About 10 minutes into preparing the aubergines and letting the lamb mixture work is magical wonders, preheat the oven to gas mark 4, 180 °C electric.

Andrew: You may need to add a drop of oil here to prevent the aubergine slices from sticking to the frying pan – see how you get on.

Dawn: I like my aubergines when they are sort of vein-looking, almost caramelised.

Andrew: You do?

Dawn: I do. So, I don’t use oil and rely upon the frying pan doing it’s job with me stirring the slices around to cook.

Grease a large ovenproof dish and cover its base with a layer of aubergines. Now spoon out the lamb mixture and spread it all over the aubergines. Layer this lamb mixture with the aubergines again and then cover these all over with the lamb mixture. Do this until you have used all the aubergines and all the lamb mixture.

Put the yoghurt and eggs into a bowl and beat together. Using either ground nutmeg or grating fresh nutmeg, add this along with seasoning (salt and pepper).

Add half the amount of the grated cheese and mix. Now, spoon this across the top of the dish, covering it completely. Sprinkle the leftover grated cheese on top. Place in the centre of the pre-heated oven and cook for 45-60 minutes until the cheese is bubbling and turning golden brown in colour. Serve warm.

Dawn: This also freezes well, too so any leftovers, simply cut into portions, label with the recipe name, date and pop in your freezer.

Dawn: Yes, I’ve done the maths on this dish and it’s cost less than £5 with it offering 6 or 8 portions, depending upon your appetite. That’s 83p or 62.5p per portion.

Andrew: Excellent value for money Dawn and so easy to freeze such great tasting food, at such a small cost brings a new meaning to the term “ready meals”.

Dawn: Absolutely, Andrew. And what’s more, you know exactly what ingredients have gone in to the recipe making up such a tasty meal. No-one can underestimate that in terms of real value and providence.

For more recipes that make delicious dishes and ‘ready meals’ great for home freezing, follow this blog for daily updates and recipes – www.forfoodlovers.wordpress.com – our Twitter account @Love_Food_UK along with finding us now on MumsNet Bloggers Network, too.